Deep Dish Baking: Pan Removal Timing

Removing a deep dish pizza from its pan can be a tricky task. The key is to lightly oil the pan before cooking, and to never cut the pizza before serving. Once cooked, hold the pan at an angle and use a pizza cutter to separate the pizza from the pan, cutting between the metal pan and the edge of the pizza. Once the edges are free, carefully slide the blade of the cutter underneath the pizza and lift it out.

Soaking vs. scrubbing

Leaving dishes to soak is a common strategy when food becomes stuck to a pan. As food cooks, its water content evaporates, and the molecules of the food get closer to the surface of the pan. The food then adheres to the pan, and the more it burns, the more difficult it is to remove. Soaking in warm or hot water can help to reverse this process, as the water makes its way between the food and the pan, lifting the food from the surface.

However, this method does have its drawbacks. Firstly, it can be a breeding ground for bacteria, especially if left for a long time. Harmful germs can come from raw meat, seafood, fruits, vegetables, dairy, and even your hands or sink pipes. Therefore, it is important to wash dishes as soon as possible to prevent bacterial growth.

Another disadvantage of soaking is that it may not be effective for all types of food. While water is good at dissolving certain carbohydrates and sugar-based foods, it is less effective for fats and fat-soluble ingredients, which may require scrubbing to remove. Additionally, certain materials such as wood and cast iron should not be soaked in water, as it can damage them and provide a breeding ground for bacteria.

On the other hand, scrubbing with a sponge or steel wool can be time-consuming and tiring, especially for stubborn, burnt-on food. It can also be challenging to remove all the burnt-on bits, even with vigorous scrubbing.

So, which method is better? The answer may depend on the situation. For example, if you have burnt food on a non-stick pan, soaking may be the best option to avoid scratching the coating. In this case, using a natural soaking agent such as vinegar or baking soda, or even dishwasher detergent, can be an effective way to loosen the food without scrubbing. Simply fill the pan with water, add the detergent, and let it soak for at least an hour or overnight for stubborn food. Afterward, the food should easily wipe away, and a gentle scrub will take care of any remaining bits.

However, if you're dealing with a lot of fat in your dishes, such as a roasting pan, soaking may not be the best option. Water alone won't dissolve the fat, and you may end up with fat deposits in your water, which can be bad for your pipes. Instead, it's better to pour off the fat, wipe out as much as you can, and then wash with soap and water.

In conclusion, while both soaking and scrubbing have their advantages and disadvantages, a combination of the two methods may be the most effective approach to tackling dirty dishes. By using the right products and techniques for different situations, you can save time and effort and leave your pots and pans sparkling clean.

Natural soaking agents

There are several natural soaking agents that can be used, including:

• Baking soda: This is a non-toxic and inexpensive household ingredient with mild abrasive properties. It can be used on all types of pans, including non-stick, stainless steel, ceramic, and cast iron. Baking soda is alkaline, and when it reacts with mild acids like vinegar, lemon, and hydrogen peroxide, it becomes a foaming cleaner with more power to remove stains and burned-on food. To use baking soda, create a thin paste by sprinkling it over a layer of water in the pan. Let the pan sit for several hours, then rinse and wash. For tougher stains, boil a solution of baking soda and water in the pan, let it cool, and then rinse with straight baking soda and scrub with a nonstick-safe nylon brush.
• Vinegar: This is another natural soaking agent that can be used in combination with baking soda for an even more effective clean. The combination of vinegar and baking soda creates a foaming chemical reaction that helps to break down food and remove stains.
• Lemon juice: Lemon juice is a mild acid that can be used in combination with baking soda for added scrubbing power. It also helps to shine stainless steel cookware. Rub half a lemon around the bottom and sides of the cookware, then rinse and let it air dry.

These natural soaking agents are a great way to remove baked-on food from pots and pans without resorting to harsh chemicals or abrasive scrubbing. They are inexpensive, easily accessible, and effective at leaving your cookware sparkling clean.

Specialty products

Lloyd Pans Chicago Style Deep Dish Stacking Pizza Pans

These pans come in three different size options: 8, 12, and 14 inches, with 2.25-inch round walls, making them a great option for deep-dish pizzas. They are made of hard anodized aluminum, which offers excellent heat conduction and distribution, reducing the chance of burning the crust. They feature a stackable design, making them easy to transport and store.

Lloyd Pans 12-inch PSTK Deep Dish Chicago Pizza Pan

This 2-inch-deep nesting pan can easily handle all your deep-dish creations. It evenly disperses heat during the longer cooking time required for deep-dish pizzas. The PSTK stick-resistant coating makes pizza removal and cleanup a breeze. It is made of heavy 14-gauge aluminum and has angled sides for easy nesting.

Detroit Style Pizza Pan

If you're looking for an authentic Detroit-style pizza, you need this square steel pan. World Pizza Champion Shawn Randazzo has developed a revolutionary new patent-pending seasoning process that eliminates the break-in period, saving time and money. These pans won't pit, rust, or chip, and pizzas come right out without the sticking issues of previous versions.

Bruntmor | 12 Inch Pre-Seasoned Cast Iron Skillet Pan

This cast-iron skillet pan is a great option for those seeking a durable and versatile deep-dish pizza pan. It offers superior heat performance and can be used for various dishes, including eggs, bacon, and searing pork. It has a smooth cooking surface that creates a layer of seasoning with each use, enhancing the flavour of your pizza.

Chicago Metallic 16124 Professional Non-Stick

This professional-grade non-stick deep-dish pizza pan is perfect for those seeking a durable and low-maintenance option. It is made of hard anodized aluminum and offers excellent heat conduction, ensuring even cooking and reducing the chance of burning.

Non-stick coatings

There are two main types of non-stick coatings: PTFE (polytetrafluoroethylene) and ceramic. PTFE is a synthetic fluoropolymer, commonly known by the brand name Teflon. PTFE has a very low coefficient of friction, making it highly effective at preventing food from sticking. However, PTFE coatings can be dangerous if they overheat, releasing toxic gases that can be harmful to humans and lethal to birds. Therefore, it is important to avoid overheating PTFE-coated pans and always use them at temperatures below 260°C (500°F).

Ceramic non-stick coatings, on the other hand, are made from a layer of silica (silicon dioxide) and do not contain toxins. These coatings ensure a perfectly crispy layer on your food but may lose their non-stick properties over time and need to be replaced. The coating layer of ceramic nonstick pans starts to break down at about 370 °C (700 °F), while PTFE coatings start to break down at 426 °C (800 °F).

To prolong the life of a non-stick pan, it is important to follow certain care instructions. Before using a new non-stick pan, it is recommended to hand-wash and dry it, and then rub a small amount of vegetable oil onto the cooking surface to season it. This helps to keep the non-stick coating slicker for longer. Additionally, avoid using non-stick cooking spray as it can build up and make the pan prone to sticking. Always wash non-stick pans by hand and avoid putting them in the dishwasher, as this can cause damage to the non-stick surface. Use only soft sponges or dish brushes with plastic bristles for cleaning, and avoid using metal utensils or abrasive scrubbers, as they can scratch the coating.

In summary, non-stick coatings offer a convenient way to cook and clean, but it is important to choose the right type of coating and follow proper care instructions to ensure the longevity and safety of your non-stick pans.

Preventing dish stains

• Avoid scratching or chipping your dishes. Breaks in the surface of a dish will allow food and drink to enter, leading to deeper, more difficult-to-clean stains.
• Warm ceramic dishes before serving hot food. Sudden changes in temperature can cause tiny fractures in the surface of ceramic dishes or china. Place the dishes near or on a warm oven before serving hot food to avoid this.
• Wash dishes promptly with warm water. This will prevent any food or drink remaining on the surface of the dish from setting in. Coffee and tea cups, in particular, should be cleaned immediately, as these stains tend to set in more quickly and become harder to remove.
• Wash dishes with hot water. Washing and rinsing dishes in water that is too cold can make it more difficult to remove grease or food particles, potentially leading to staining.
• Avoid water marks on glass dishes by using the correct amount of detergent. Using too much detergent in your automatic dishwasher can result in water marks. If this is a frequent issue, consider reducing the amount of detergent or trying a new detergent.
• Avoid exposing plastic dishes to high temperatures. When washing plastic dishes in a dishwasher, place them on the uppermost rack to avoid high temperatures that can cause staining.

Frequently asked questions